I’ve got to be honest with you—I didn’t always like rice cakes. For the longest time, I thought they were boring, plain, and something you just buy at the store when you’re trying to “eat healthy.” But then one day, while messing around in the kitchen, I decided to make my own.
Let me tell you, it completely changed the game for me. Soft, chewy, slightly sweet, and oh-so-addictive—you’ll never look at rice cakes the same way again. And trust me, once you make this at home, you’ll love it more than any store-bought version.
This recipe is easy, fun, and surprisingly versatile. You can eat it as a snack, serve it as a dessert, or even enjoy it with tea or coffee.
What is a Rice Cake?
A rice cake is basically a dish made with rice as the main ingredient. Depending on the culture, rice cakes can be sweet, savory, chewy, or crunchy. In Asia, you’ll find chewy rice cakes made with sticky rice flour, while in other parts of the world, rice cakes are puffed and crunchy.
For this recipe, we’re making the soft, slightly chewy kind—the ones that melt in your mouth and make you want another bite instantly. They’re usually steamed or baked, and the beauty is that you can flavor them however you want: vanilla, coconut, or even chocolate.
Ingredients You’ll Need
Here’s the simple list of ingredients I use for this rice cake recipe. Most of these are probably already sitting in your kitchen.
- 2 cups glutinous rice flour (this gives the chewy texture)
- 1 cup coconut milk (adds creaminess and flavor)
- ¾ cup sugar (adjust depending on sweetness preference)
- 1 tsp vanilla extract (for aroma)
- ½ tsp salt (balances sweetness)
- 1 tsp baking powder (helps it rise slightly)
- Butter or oil (for greasing the pan)
Optional toppings: toasted sesame seeds, shredded coconut, or even fresh fruit slices.
Step-by-Step Instructions
Alright, let’s get into the fun part. Here’s how I make my rice cakes:
Step 1: Mix the Wet Ingredients
In a bowl, combine the coconut milk, sugar, vanilla, and salt. Stir until the sugar dissolves completely. This step gives the rice cake its flavor and sweetness.
Step 2: Add the Dry Ingredients
Gradually mix in the glutinous rice flour and baking powder. Stir gently until the batter is smooth, with no lumps. It should look like a thick pancake batter.
Step 3: Prepare the Pan
Grease your baking pan or steaming tray with butter or oil so the rice cake doesn’t stick. You don’t want to lose that beautiful first slice!
Step 4: Cook the Rice Cake
You can either steam or bake it, depending on your preference.
- Steaming method: Pour the batter into the pan and steam for about 30–40 minutes until firm and cooked through.
- Baking method: Bake at 350°F (175°C) for about 35–40 minutes until a toothpick comes out clean.
Step 5: Cool and Slice
Let it cool completely before cutting. Trust me, if you slice it too early, it will stick to your knife and fall apart. Once cool, cut into squares or diamond shapes.
Why I Love This Recipe
I love this recipe because it’s simple, affordable, and comforting. It reminds me of childhood snacks where a small slice could keep me happy for hours. The best part is you can tweak it—sometimes I add pandan flavor for a tropical twist, or sprinkle sesame seeds for a nutty crunch.
Also, this rice cake feels special. It’s the kind of dish that you proudly share with friends, and they immediately ask, “Can you send me the recipe?”
Tips for Perfect Rice Cakes
- Always use glutinous rice flour (sometimes called sweet rice flour). Regular rice flour won’t give that chewy texture.
- Don’t overmix the batter. Gentle stirring keeps the texture soft.
- If steaming, cover the lid with a clean towel to prevent water from dripping onto the cake.
- Add toppings like sesame seeds before baking/steaming so they stick nicely.
Variations You Can Try
This is where it gets exciting—you don’t have to stick to the classic recipe. Here are a few fun twists I’ve tried:
- Chocolate Rice Cake: Add 2 tbsp cocoa powder to the batter.
- Coconut Rice Cake: Top with toasted shredded coconut before baking.
- Mango Rice Cake: Mix small mango chunks into the batter.
- Matcha Rice Cake: Add 1 tsp matcha powder for a green tea flavor.
Each variation gives the rice cake a new personality, and honestly, it’s hard to pick a favorite.
Serving Ideas
Rice cakes taste great on their own, but here’s how I like to serve them:
- With a cup of hot tea or coffee.
- As a light after-dinner dessert.
- Cut into small bites and served at parties.
- Topped with a drizzle of honey or condensed milk for extra sweetness.
Why You’ll Love This Recipe
If you’ve never made rice cake at home, this recipe is the perfect place to start. It’s foolproof, budget-friendly, and customizable.
You’ll love the soft, chewy texture and the rich flavor from the coconut milk. Plus, it’s one of those recipes that makes your kitchen smell amazing while it cooks.
FAQs About Rice Cake Recipe
Q1: Can I use regular rice flour instead of glutinous rice flour?
No, regular rice flour won’t give you the chewy texture. Always use glutinous rice flour (sometimes labeled sweet rice flour).
Q2: Can I make it less sweet?
Yes! You can reduce the sugar by half if you prefer a milder flavor.
Q3: How long does rice cake last?
It stays fresh for about 2–3 days at room temperature, or up to a week in the fridge. Just make sure to store it in an airtight container.
Q4: Can I freeze rice cake?
Yes, you can freeze it. Wrap slices individually and store in a freezer-safe bag. Just reheat by steaming before eating.
Q5: Is this rice cake gluten-free?
Yes, it’s naturally gluten-free because it’s made with glutinous rice flour (despite the name, it doesn’t contain gluten).
